Chocolate Gugelhupf with Cheesecake Filling
A deliciously rich and tender chocolate Gugelhupf cake with a creamy cheesecake center baked to perfection using a pressure cooker or oven.
Equipment
- 1 Mixing bowl large mixing bowl
Ingredients
Main Ingredients
- 200 g Dark chocolate sharp and rich
- 200 g Butter keeps it moist
- 200 g Sugar adds sweetness
- 4 Eggs for structure
- 200 g All-purpose flour for tender crumb
- 1 teaspoon Baking powder helps rise
- 1 pinch Salt balances sweet
- 300 g Cream cheese for filling
- 2 tablespoons Sugar for filling
- 1 Egg for filling
- 1 teaspoon Vanilla extract for filling flavor
Instructions
Instructions
- Preheat oven to 180°C/350°F and grease a Gugelhupf pan.
- Melt the chocolate and butter in a heatproof bowl over simmering water, then let cool slightly.
- Beat sugar and eggs together until light and fluffy.
- Mix in the cooled chocolate mixture gently to preserve fluffiness.
- Whisk flour, baking powder, and salt together, then fold into batter gradually without overmixing.
- For cheesecake filling, beat cream cheese with sugar, egg, and vanilla until smooth and creamy.
- Pour half of the chocolate batter into the pan. Spoon in the cheesecake filling, then top with remaining batter.
- Bake for 45–50 minutes or until a skewer inserted comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Store in the fridge for 5 days or freeze for longer. Microwave slices briefly before serving to refresh texture.